Kalamata Olive Baguette Recipe made with Biga
Kalamata Olive Baguette Recipe made with Biga. Here is a simple and easy to make artisan style baguette made with kalamata olives and a natural pre ferment called biga. The biga will have to be made a day before usage..
Prep Time 1 hour hr 30 minutes mins
Cook Time 21 minutes mins
Total Time 3 hours hrs 41 minutes mins
Course Bread, Side Dish
Cuisine American
Servings 20 pieces
Calories 150 kcal
- 1000 grams Flour 100%
- 650 grams Water 65%
- 20 grams Salt 2%
- 50 grams olive oil 5%
- 200 grams Kalamta Olives Drained 20%
- 400 grams Biga 40%
- 5 grams tyme 0.5%
Add the all dry ingredients, biga and water to mixing bowl and mix 8 minutes slow and 5 minutes fast.
Add kalamata olive once mixing is complete and mix for additional 2 minutes on slow speed.
Once mixing is complete, place dough in dough bin and bulk ferment for 2 and a half hours.
Make up: cut individual pieces of 400 grams and pre shape into log shape about 7 inches. Rest pieces and final shape into baguette format to about 18 inches.
Proofing: Place into proofer and proof for 60 minutes.
Baking: Bake with steam at 200 Celsius for approximately 21-23 minutes.
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Keyword Kalamata Olive Baguette Recipe made with Biga